Tag Archives: easy

CORN POHA (BEATEN RICE WITH CORN)

Blogging has taken a backseat since the past few months. I keep myself busy with other things, so posting recipes is very occasional. After a long time found this easy breakfast recipe on the Tarla Dalal website and decided to try it. Quick, easy and tasty too!

corn-poha

This is what you’ll need

For the poha

Sweet corn kernels: 1/2 cup (I used the tinned corn, but if you are using fresh corn kernels, you need to boil them first)

Thick poha: 1 1/2 cups

Onion: 1/2 cup (finely chopped)

Milk: 2tbsp

Turmeric powder: 1/2tsp

Green chilli paste: 1tsp

Sugar: 2tsp

Lime juice: 2tsp

Mustard seeds: 1tsp

Coriander leaves: 2tsp (chopped)

Oil: 1tbsp

Salt to taste

For the topping

Onions: 1/4cup (finely chopped)

Tomatoes: 1/4cup (finely chopped)

Baarik sev: 1/4 cup

Lemon wedges

Let’s get cooking

1.  Clean, wash and drain the poha and keep aside.

2. Heat the oil in a broad pan and add the mustard seeds.

3. When the seeds crackle, add the onions and sauté on a medium flame for a couple of minutes, till they turn translucent.

4. Add the sweet corn and sauté on a medium flame for a minute.

5. Add the poha,  mix well and cook on a medium flame for another minute, stirring continuously.

6. Add the turmeric powder, sugar, salt, green chilli paste, lemon juice and coriander leaves. Mix well and cook on a medium flame.

7. Add the milk and mix again.

8. Serve hot topped with tomatoes, onions, sev and a lemon wedge.

corn-poha2

Approximate p[reparation and cooking time: 20 minutes

Serves: 3 to 4

corn-poha1

 

 

cornpoha1

COFFEE WALNUT ICE CREAM

With so many food groups on Facebook, there is always something unique being posted and a few weeks back I had seen a few posts on how to make ice cream with 3 ingredients!! Though I am not a great fan of ice creams I was very curious to try out this quick method. Having a weakness for both coffee and walnuts, I decided to try out Coffee Walnut Ice cream. Turned out really good and had a creamy texture. I adapted the recipe from Nigella Lawson’s recipe. Having figured out this quick method, I just might try my hand at other flavours too!!! 🙂

This is what you’ll need

Condensed milk: 175ml

Double cream or whipping cream: 300ml

Instant coffee powder: 2 to 3tbsp dissolved in 2 to 3 tbsp of warm water (depending on how strong you like the coffee flavour. I used 3 but then I like my coffee!!!)

Chopped walnuts: 1 cup

Let’s get cooking

1. Pour the condensed milk in a bowl.

2. Add the coffee mixture to it and mix until well blended.

3. Add the whipped cream and beat the mixture until it thickens and forms soft peaks.

4. Gently mix in the walnuts.

5. Pour into an ice cream tub and freeze until it sets.

Approximate preparation and cooking time: 15 minutes (excluding freezing time)

Serves: 6 to 8

 

 

RAW MANGO AND GREEN CHILLI PICKLE

I was literally drooling when my amma was telling me about this pickle she had eaten and I could not wait for the raw mango season to try it out at home. Today was the perfect day and it is one of the easiest and quick to prepare pickles. This pickle stays for a week to 10 days and has to be refrigerated.

This is what you’ll need

Raw mango: 2 cups (peeled and cut into thin half inch slices)

Green chillies: 18 to 20 (not very spicy variety)

Mustard seeds: 1 1/2tsp

Oil: 2tbsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/4tsp

Salt to taste

Let’s get cooking

1. In a wide pan heat the oil. Season with turmeric powder and hing. Turn off the gas and let it cool.

2. In the meantime make a smooth paste with the green chillies, mustard seeds and salt, adding a little boiled and cooled water.

3. Add this paste to the chopped raw mango and add to the cooled oil. Mix well.

4. Store refrigerated in an air tight container and use as soon as possible.

Approximate preparation time: 15 minutes

 

FISH CURRY

I have been wanting to make fish curry since quite a few days now, in fact specifically wanted to make Mackerel curry. The last few trips to the market have been disappointing since there was no mackerel available. I was disappointed today as well, but bought some River cobbler instead and made this quick fish curry. For convenience I end up buying the cleaned, skinless fish fillets, which reduces my work time by half.

This is what you’ll need

River cobbler fillets (or any other firm fish): 500gms

Onions: 2

Green chillies: 3

Ginger garlic paste: 1tsp

Chilli powder: 3tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Kokum: 4-5 petals

Coconut milk: 1/2cup

Mustard seeds: 1tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Clean and cut the fish into medium sized pieces. Keep aside.

2. Slice the onions and green chillies.

3. Make a paste with the chilli powder, turmeric powder and  coriander powder.

4. Heat oil in a pan. Season with the mustard seeds and curry leaves.

5. Add the onions, green chillies and ginger garlic paste. Fry for 3-4 minutes.

6. Add the masala paste and 3/4 glass of water.

7. Put in the fish pieces and kokum.

8. When almost boiling add the coconut milk and salt. Toss gently and turn off gas when the curry comes to a boil.

9. Serve hot with plain white rice.

Approximate preparation and cooking time: 20 minutes

Serves: 4

QUICK CHICKEN CURRY

This is what you’ll need

Chicken: 1kg

Coriander leaves: 1 bunch

Onions: 3

Tomatoes: 2

Ginger: 1”piece

Garlic: 6 cloves

Green chillies: 6

Chilli powder: 1tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Turmeric powder: ½tsp

Cloves: 5

Cinnamon: 1” piece

Cardamoms: 2

Lime juice: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Clean and cut the chicken.

2. Chop the onions and tomatoes. Grind the ginger, garlic and green chillies along with the coriander leaves to a fine paste.

3. Heat the oil in a pan. Add the whole spices.

4. Fry for a minute and add the chopped onions and fry until brown.

5. Add the ground masala and fry until the oil separates and the raw smell goes.

6. Add the powdered masalas and the tomatoes. Cook till pulpy.

7. Add the chicken, salt and lemon juice. Mix well.

8. Add a glass of water, cover and cook until chicken is done. Add more water if required.

9. Serve with parathas or phulkas.

Approximate preparation and cooking time: 45 minutes.

Dietician’s Note

As mentioned before, chicken is an excellent source of protein. The skin however is high in saturated fat and hence removed before eating. Chicken breast is an ideal meat for any weight loss diet.

Chicken is low in carbohrydrate and also has a low glycaemic index, again making it a good choice for Dibetics.

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